Seattle Magazine’s 100 Best Things to Eat!

This year’s Grand Tasting will feature restaurants and chefs who were included in the February issue of Seattle Magazine’s list of 100 Best Things to Eat. You won’t want to miss trying these mouth watering dishes and learn more about each chef!

Chef Chris Porter

Featured Dish:
Bourbon Butterscotch PieBabies

Chef ERIC BANH

Featured dish:
Bánh Cuốn Saigon:
Steamed rice roll, pure country pork,
cucumber, basil, nước chấm

Chef Max Dammeier

Featured dish: 
World’s Best Mac and Cheese

Chef Shaun McCrain

Featured dish:
Dungeness Crab Salad, Dashi Aïoli, Forbidden Rice Cracker

Chef Alex Apostolopoulos

Featured dish: 
Passionfruit Yogurt
Vanilla Bean Yogurt

Chef Chera Amlag

Featured dish:
Ube Cheesecake

chef Gloria Perez

Featured Dish: 
Mole Negro Oaxaqueño

Chef Thierry Rautureau

Featured dish:
Hot Chocolate

chef Matt Fortner

Featured Dish: 
Catfish Sandwich

Chef Jeffrey Vance

Featured dish:
Smoked & Pickled Mussels

Chef Cecilia Rikard and Mark McConnell

Featured dish:
Chili tacos

Baker Mi Kim

Featured dish:
Raspberry dougnut holes

Chef Heather Earnhardt

Featured dish: 
Cherry hand pie

Presenting Sponsor

Tulalip Resort Casino VIP Lounge

Presenting Sponsor Tulalip Resort Casino is Washington state’s premier meeting, gaming, dining, entertainment, and shopping destination. If you have a VIP ticket, visit their lounge on the second floor to experience Taste of Tulalip to learn more about their property, pick up a VIP luxury swag bag, sip tiki cocktails from Perfect Pour Cocktail Co. and snap a keepsake photo with 321 FOTO Photo Booth.

Chef John Ponticelli

Vastkust Salad Filo Cup
A Swedish west coast salad of crab, shrimp, asparagus, micro shiso placed in a crisp filo cup
with roasted tomato tarragon aioli

The Best Cheese of Sweden
An Imported Swedish cheese selection and a local cheese selection with olives, grapes, fresh
baguettes and crostini

Pastry Chef Nikol Nakamura Tulalip Resort Casino Pastry Kitchen

Early Spring Chocolate Garden
Dessert “Bulbs” layered with a coffee brownie, toasted pecans and salted caramel ganache and
served in a chocolate shell. Planted in chocolate linzer soil surrounded by meringue
mushrooms and gold dusted insects

Chef Lil Miller from Eagle’s International Buffet

Steak Au Poivre
Gaufrette potatoes and decadent butter dipped radishes

Chef Gerry Schultz from Tulalip Resort Casino Catering

Lobster Ceviche
Coconut, cucumber and tortilla crisps

Braised Pork Belly
Handmade flour tortilla and mango habanero aioli

Chef and General Manager Jeremy Taisey from Tula Bene Pastaria and Chophouse

Duck Rillettes
Shaved lardo and Ariadne Pure extra virgin olive oil; served on house-made fauxcaccia crisp

Chef Brent Clarkson from Cedars Restaurant

Mini Crawfish Pie — A New Orleans Tradition!
Savory tart shell filled with tomato, onion, celery, bell pepper, garlic, green onion and cayenne
pepper to kick it up a notch.

Chef Susan Jensen from The Draft Sports Bar and Grill

Irish Guinness Beef Stew
Soda bread crouton, beef and root vegetable pastie

Chef John Jadamec from Journeys East

Gomoku Somen Noodle Bar
Chilled somen noodles with tsuyu sauce
‘Make it your own’ noodle bowl: Green onion, grated ginger, cucumber, corn, carrots, ham,
chicken, egg, bbq pork belly, cabbage, to-fu, sesame seeds, red bell pepper

Chef David Buchanan from Blackfish Restaurant

Champagne Poached Prawn
Dungeness crab, cucumber and a seafood Mary granita

Huckleberry Lox Tartare

Other Grand Tasting Featured Restaurants

Chef Brian Moore

Menu: 
Grilled prawn with cilantro pesto, topped with a garlic,
lemon aioli and served on a bed of Asian slaw

Chef Bill Ranniger

Menu:
Maple Bacon Bourbon Alaska Weathervane Scallop

Chef Lisa Nakamura

Menu:
Potato gnocchi with a pesto and goat cheese cream

Chef Zack Ramirez

Menu:
Smoked Brisket and Ribs

Chef Samantha Washburn

Menu:
Spinach Pesto Deep Dish Pizza
Classic Meat Deep Dish Pizza

Chef Dario Guerra

Menu:
New England Clam Chowder
Crab & Oyster Chowder

Chef Harry Mills

Menu:
Steak Tartare Tartlet with Porcini Mushroom Aïoli and Micro Arugula

Chef Carolynn Spence

Menu:
Smoked trout rillette, everything cracker,
radish & pickled red onion

Chef Aaron Tekulve

Menu:
Roasted Carrot and Yellow Curry Soup, Honey Crisp Apple, Smoked Yogurt, Serrano, Cilantro

Chef Eric Floyd

Menu: 
Spicy chicken lollipop
Maple waffles with angry grandma maple syrup,
pepper bacon, smoked almonds, and cinnamon butter